Re: Chicken Korma Recipe EVER!

in my eyes this recipe looks near enough perfect for me... theres only one thing that could be improved and that is the chicken. you should make sure that the chicken is fresh ans straight from the producer, dont mess about with chicken from supermarkets that has been dragged half way around the country. if you are unsure how to get in contact with the producers then go to foodbritain and they will act as a portal for you to get in contact with the correct people

Re: Chicken Korma Recipe EVER!

Superb thanks. Works a treat. An authentic Korma. Be brave. Initially, when the spices hit the pan I must admit to being a little worried. Be brave though. When everything is in and festering, it gets good. Cooked it first time for several guests, and it was fantastic. Thanks again.

Re: Chicken Korma Recipe EVER!

I love this recipe Jamie. I think you have found the perfect combination. All those years of trying paid off...Here is my version adapted for the Californian palette.....http://www.goingcavewoman.com/korma.....We love you over here

Re: Chicken Korma Recipe EVER!

Hi,I would appreciate a little advice. I live in Spain where it's practically impossible to get ghee. What's the best plan B? Olive oil is cheap, but is it better to use butter or sunflower oil? I know it won't be the same but it's better than no korma at all!

Re: Chicken Korma Recipe EVER!

Hi Alix, I'd use half olive oil and half butter. You'll get the flavour of the butter fine.

(You can easily clarify butter by melting it, let it sit, and then pouring off the clear stuff at the top, leaving the little bits of milk solids that are at the bottom. The clear stuff is pretty much ghee. Those milk solids burn easily, which is why ghee is better for frying but, in this recipe, half oil/half butter should work fine.)

Re: Chicken Korma Recipe EVER!

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